Barley Turkey And Butternut Squash Casserole Recipe

Ingredients for Barley Turkey And Butternut Squash Casserole

• Cooking Spray
• Turkey Breast
• 1 medium butternut squash
• Olive Oil
• Green Bell Pepper
• 1/2 cup chopped onion
• Dried Sage
• Fresh Ground Black Pepper
• Reduced Sodium Fat Free Chicken Broth
• Quick Cooking Barley
• 1/2 cup crumbled feta cheese

How to Make Barley Turkey And Butternut Squash Casserole

1. Preheat oven to 350°F (175°C).
2. Coat a 4-quart baking dish with cooking spray.
3. Cut one medium butternut squash in half, remove seeds, and boil in a large pot of rapidly boiling water for 5 minutes, or until slightly tender. Drain.
4. Once cool enough to handle, scoop out the flesh of the squash and dice it. Set aside.
5. Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
6. Add 1/2 cup chopped green bell pepper and 1/2 cup chopped onion. Sauté for 3 minutes.
7. Stir in 1 teaspoon of dried sage and 1/4 teaspoon of black pepper.
8. Add 1 cup of low-sodium chicken broth and bring to a boil.
9. Add 1 cup of barley and return to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes, or until barley is tender and liquid is absorbed.
10. Stir in 2 cups of diced cooked turkey.
11. Transfer the mixture to the prepared baking dish. Top with 1/2 cup crumbled feta cheese.
12. Bake, uncovered, for 30-35 minutes, or until the cheese is golden brown and bubbly.